Use of finger millet in cookies and their sensory and nutritional evaluation

Sinha, Rekha; Sharma, Bindu

doi:10.18805/ajdfr.v36i03.8962

Cited by 6 publications

(6 citation statements)

References 3 publications

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“…However, biscuits were desirable up to 50% replacement of wheat flour with finger millet flour and slightly desirable at a 75% level of replacement. Similar findings were reported by Vaijapurkar, Rudrawar, Dambalkar, and Poojari (2015) in cookies prepared with the addition of pearl millet flour with wheat flour and Sinha and Sharma (2017) in finger millet incorporated cookies. They reported that finger millet flour can be successfully replaced up to a 50% level for the development of nutritious cookies.…”

Section: Organoleptic Evaluationsupporting

confidence: 89%

“…The calcium content of biscuits increased significantly with an increase in the level of FMF in WF. The Ca contents ranged from 232.92 to 440.08 mg/100 g. The highest content of Ca was observed in FMB75 (440.08 mg/100 g) having 75% of FMF and lowest in control (232.92 mg/100 g) Sinha and Sharma (2017). reported that the nutritional components of cookies such as total minerals, fiber, calcium, iron, phosphorus, copper, and zinc content of cookies have been found to get increased by the addition of finger millet flour in wheat flour.…”

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confidence: 93%

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Physico‐chemical characterization and utilization of finger millet ( Eleusine coracana L.) cultivars for the preparation of biscuits

Kaur

Kumar

Dhaliwal

2020

J Food Process Preserv

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Finger millet being underutilized but highly nutritious millet was explored for nutritional characteristics. Twelve cultivars of finger millet were found to be a potential source of proteins (7.19%–12.56%), crude fibers (3.17%–5.83%), crude fat (1.07%–1.87%), and ash or mineral content (2.81%–3.61%) as well as a rich source of minerals such as Cu (0.61–1.62 mg/100 g), Mn (4.01–7.44 mg/100 g), Fe (3.97–8.04 mg/100 g), Zn (2.08–4.50 mg/100 g), and Ca (318–659 mg/100 g). Cultivars were screened out for the highest content of calcium and the cultivar GPHCPB‐149 richest in calcium (659 mg/100 g) was utilized for supplementation in biscuits at different proportions, that is, 0, 25, 50, and 75%. A significant (p ≤ .05) increase in the calcium and crude fiber contents was reported with increased incorporation of finger millet in biscuits. Sensory evaluation studies concluded that finger millet flour was successfully incorporated up to 50% in wheat flour for the preparation of biscuits. Practical applications The study showed that finger millet is a rich source of nutrients and has great potential to be utilized for the development of functional bakery products. It can be successfully incorporated up to 50% with wheat flour for the preparation of functional bakery products. Finger millet incorporated biscuits were found to contain higher levels of crude fiber, calcium, iron, and zinc contents than control biscuits and may offer the inherent health benefits of finger millet to the consumers by alleviating the deficiency of calcium and prevention of other lifestyle diseases.

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Section: Organoleptic Evaluationsupporting

confidence: 89%

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confidence: 93%

Physico‐chemical characterization and utilization of finger millet ( Eleusine coracana L.) cultivars for the preparation of biscuits

Kaur

Kumar

Dhaliwal

2020

J Food Process Preserv

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“…However, despite its nutritional and health benefits, the utilization and cropped area under finger millet has decreased significantly, which is a matter of concern particularly in the state like Jharkhand where undernutrition is still rampant. Utilization of finger millet in the daily dietary at present is largely confined to rural areas and that too is declining due to modernization, changing food preferences and lack of diversified products of local interest (Sinha and Sharma, 2017).…”

Section: Introductionmentioning

confidence: 99%

Utilization of Finger Millet in Traditional Recipes of Tribal for Household Nutritional Security in Jharkhand

Sinha¹,

Sharma²

2022

BKAP

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Background: Each region has its own traditional food habits. One of the ways to combat malnutrition is through enriching the traditional recipes, which are liked and accepted by the population. Thus, value addition was given to traditional recipes by incorporating finger millet for nutritional security of tribal in Jharkhand. Methods: Two popular recipes of tribal namely Laddoo and Dhuska were selected under study for enrichment through incorporation of finger millet to provide micronutrient security to selected population. Many initial trials were conducted during the year 2017-18 in the laboratory to standardize the extent of incorporation. The developed recipes were tested organoleptically by a panel of twenty semi trained judges using 9-point hedonic rating scale. Both finger millet enriched recipes were analyzed for proximate composition, Ca, Fe, Cu, Zn and β- carotene. Result: Two types of laddoo were tried out and score of majority of sensory characteristics fell in the category of ‘Liked very much’ where as majority of organoleptic characteristics of finger millet incorporated dhuska were in the Category of ‘Moderately Liked’. Incorporation of finger millet enhanced the content of total mineral, fiber, Ca, Cu, Zn and β carotene.

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“…The richness in calcium, dietary fiber, polyphenol and protein contents in millets make them unique among the cereals (Bhat et al, 2018). Smaller millets like finger millet have been used in value-addition of products like cookies (Sinha and Sharma, 2017).…”

Section: Introductionmentioning

confidence: 99%

Development of Gulabjamun with Incorporation of Foxtail Millet

Sahana

Vijayalaxmi

2022

AJDFR

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Background: Gulabjamun is a sweet indigenous commodity, commonly prepared from khoa in the country’s northern, western, and central regions. The present study was undertaken to develop value added gulabjamun with khoa and foxtail millet for better nutritional profile. Methods: Value added gulabjamun was prepared by incorporating foxtail millet flour at 20% (GJF1), 30% (GJF2) and 40% (GJF3) based on the weight of khoa. Result: Sensory evaluation study revealed that GJF1 was best accepted among the variations and obtained an overall acceptability score of 8.55. The value added gulabjamun GJF1 had a moisture content of 33.51%, 12.28 g fat, 8.93 g protein, 1.28 g ash, 1.12 g crude fibre, 30.3 µg vitamin A, 144.25 mg calcium and 0.702 mg iron per 100 g. Though the rheological attributes showed a decreasing trend with incorporation of foxtail millet, the native texture of gulabjamun was retained. Millet incorporated gulabjamun (GJF1) had a shelf life of 5 days at room temperature and 15 days at refrigeration temperature. Therefore, foxtail millet could be successfully incorporated to gulabjamun with highly acceptable sensory attributes.

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Use of finger millet in cookies and their sensory and nutritional evaluation

Cited by 6 publications

References 3 publications

Physico‐chemical characterization and utilization of finger millet ( Eleusine coracana L.) cultivars for the preparation of biscuits

Physico‐chemical characterization and utilization of finger millet ( Eleusine coracana L.) cultivars for the preparation of biscuits

Utilization of Finger Millet in Traditional Recipes of Tribal for Household Nutritional Security in Jharkhand

Development of Gulabjamun with Incorporation of Foxtail Millet

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